Fudgy sweet potato brownies with espresso sauce

Grind the Linseed (flaxseed) yourself, or buy it from stores with a good turnover, as ground Linseed turns rancid quite quickly.


1 medium orange sweet potato

(400g), peeled chopped

2 tablespoons ground Linseed

(Flax meal)

¼ cup (125ml) hot water

180 g (5 ½ ounces) vegan dark chocolate

(70 % cocoa), chopped

1 ¼ cups (200 g) coconut sugar

2 tablespoons cacao powder

1 cup (120 g) almond meal

¼ teaspoon bicarbonate of soda

(Baking soda)

Espresso sauce

2 teaspoons instant coffee granules

1 tablespoon boiling water

½ cup (55 g) coconut sugar

20 g (2/4 ounce) vegan dark chocolate (70%)

Chocolate (70% cocoa), chopped

¼ cup 25 g) cacao powder


1.Place Sweet potato in a medium saucepan with enough cold water to cover, bring to the boil. Cook, covered for 15 minutes or until soft. Drain: return to saucepan. Mash until smooth.

2.Meanwhile, Preheat oven to 180°C/350°F. Lightly grease a deep 20 cm (8-inch) square cake pan; line base with baking paper.

3. Combine ground Linseed and the hot water in a small heatproof bowl. Stand for 10 minutes.

4.Place chocolate, sugar, vanilla, the extra water and sifted cacao in a large heatproof bowl over a saucepan of simmering water, stir until until melted and smooth. Remove from heat: stir in mashed sweet potato. Add linseed mixture, almond meal and soda; mix well pour mixture into pan. Make

5.Make espresso sauce.

6.Cut warm brownie into squares.

Serve brownie with espresso sauce, topped with sweet potato peace signs, if you like.